I've converted to dry cure. I buy my mix from a local vendor and it's all pre-mixed. Frisco Spices in Omaha. I use the maple sugar cure. I put about 1.25 cups of cure on the bellies and they go into the refrigerator-spa for about 7 days. After that, I rinse for a minimum of 3 hours and get most of the saltiness out. Then I put it in the fridge uncovered to form a pellicle overnight. I cold smoke for 16+ hours with hickory and my ANMPS. Then I immediately wrap with plastic wrap and back into the fridge for 3 days. I will put it in the freezer for a few hours to firm it up before slicing.
It's not the scientific method that some guys do on here. There's a lot of ways to do bacon and I don't think anyone will claim their method is the way you have to go. There's a lot of experimentation. This is my favorite way, though.